Chocolate and raspberry roulade
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Recipe components
Chocolate meringue sponge
Ingredients | Preparation |
---|---|
| Whisk to a stiff meringue. |
| Fold in. |
Sieve onto the meringue, fold in gently. | |
Spread onto silicone paper. Cook at 180ᵒC for approx. 10 minutes. Place a sheet of silicone paper on top of the sponge and a baking tray to press and level top. |
Raspberry mycryo mousse
Ingredients | Preparation |
---|---|
| Mix. |
| Bring to the boil and pour onto the egg yolk mix. |
Stir in, cover with cling film to prevent skinning. | |
| Fold through. |
Tip: the Mycryo mousse base can be stored in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste. |
Basic chocolate glaze
Ingredients | Preparation |
---|---|
| Place into a plastic bowl. |
Finishing and presentation
Tools: 2 rectangle sheets of acetate, a rolling pin and a small paring knife or roller cutter. | |
Assembly: Place the meringue sponge on a sheet of silicone paper. Spread the Raspberry Mousse over the meringue sponge. Sprinkle with fresh raspberries. Roll length to length side using silicone paper to achieve a tight roll. Glaze with the chocolate glaze or with Callebaut Choc-o-shine. Decorate with Chocolate Decoration. |